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Nutrition.gov
U.S. Department of Agriculture
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  3. Apple Spinach Salad

Apple Spinach Salad

Add more fruits and vegetables to your day with this simple, flavorful salad.

Yield
6, 1/2 cup servings
Ingredients
4 cups spinach leaves
2 tablespoons canola oil
2 1/2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup red onion (chopped)
1 medium apple (tart, cut into bite-sized chunks)
1/4 cup raisins (or dried cranberries)
Steps
  1. Wash spinach thoroughly. Pat dry or spin in a salad spinner.
  2. Tear spinach into bite-sized pieces and place in a large bowl. Set aside
  3. In a small bowl mix oil, vinegar, sugar, and salt.
  4. Add the apple, onion, and dried fruit to the oil mixture and toss to coat apples. Let stand ten minutes.
  5. Combine ingredients together in the large bowl of spinach and serve.
  6. Refrigerate leftovers. 
Notes
  • The spinach and oil/vinegar mixture can be prepared ahead and stored separately in the refrigerator.
  • To keep the apple from getting brown, cut the apple and add to the oil/vinegar mixture then assemble the salad just before serving. The vinegar in the dressing keeps the apple from browning.
  • For a complete meal, add slices of baked or grilled chicken breast and serve with a slice of whole wheat bread and a glass of skim milk.
  • Add feta or walnuts for additional flavor!
Meal Type: Lunch, Dinner
Category: 30 Minutes or Less
Food group: Fruits, Vegetables, Dairy
Season: Summer, Fall
Source
University of Minnesota Extension